These Chocolate Raspberry Whoopie Pies are the perfect way to get you in the mood for Valentine’s Day. These whoopie pies have a delicious, pink, sweet, and sour filling from the beaten white chocolate raspberry ganache. They are sandwiched between two moist chocolatey heart-shaped cookies and decorated with a drizzle of melted semisweet chocolate and freeze dried raspberries. They are super fun to make and right on time for Valentine’s Day.
How to prepare the Chocolate Raspberry Whoopie Pies
First, you have to make the raspberry white chocolate ganache. It needs to sit in the fridge for 6-10 hours. You can even make it a day ahead.
You start by making the raspberry jam. In a small saucepan, bring to a boil the raspberries with sugar. After it boiled, add the cornstarch dissolved in cold water. Stir for one more minute on low heat, then allow to cool. Now you can make the ganache. Heat the whipping cream and raspberry puree until hot but don’t boil. Pour over the white chocolate and the pink food coloring. You can leave the food coloring out if you dislike using it. But bear in mind that the raspberry puree will not make the ganache pink. It will become a bit grey after you add the white chocolate. Stir well, then cover it with foil and refrigerate. After you take it out from the fridge, beat it lightly with a hand mixer until it becomes fluffy.
If you don’t have raspberries, feel free to use different types of berries, like strawberries, blueberries, or cherries.
How to make the cookies.
The cookies are really easy to make. Melt the chocolate with the oil over a bain-marie. Mix the egg, sugar and buttermilk then pour over the mixture of the melted chocolate. Mix all the dry ingredients, then add them to the batter alternating them with the hot coffee. Pipe the batter in V shapes so you will get cute heart cookies. The hearts should be around 3-4 inches (8-9 cm) in diameter. Bake for about 10 minutes.
Match the cookies up by size. Apply the cooled raspberry jam over the cookies with a silicon brush in a thin layer. After the ganache is all set and fluffy you can pipe it on half of the cookies. Then pair up and you get some lovely sandwiches. For the garnish, drizzle the hearts with melted semisweet chocolate. If you can’t find freeze dried raspberries, use whatever red sprinkles you like instead.
Hope you will try these amazing Chocolate Raspberry Whoopie Pies. Tag me on Instagram if you do and enjoy as much as we did.
For more Valentine’s desserts check our collection of Valentine’s Day Recipes.
Chocolate Raspberry Whoopie Pies
Whoopie Cookies – makes about 40 heart-shaped cookies
- 2 ¼ cups (280g) all-purpose ﬂour
- 1/4 cup (30g) cocoa powder
- 1/4 tsp (1g) salt
- 1 tsp (6g) baking soda
- 6 tbsp (85ml) oil
- 2.6 oz (75g) semisweet chocolate
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (120g) buttermilk
- 1/2 tsp (3g) vanilla extract
- 1/2 cup (75ml) hot coffee (not too strong)
- 1.5 oz (50g) fresh or frozen raspberries
- 1 tbsp (15g) sugar
- 1 tsp (4g) cornstarch
- 1 tsp (5ml) cold water
White Chocolate Raspberry Ganache
- 11 oz (320g) white chocolate
- 2 tbsp (30g) raspberry puree
- 2/3 cup (160ml) whipping cream
- 1/2 tsp (2g) pink gel food coloring
- 3.5 oz (100g) semisweet chocolate , melted
- 1 tbsp (15g) freeze dried raspberries
- In a small saucepan add the raspberries and sugar and bring to a boil. Let simmer for 1 minute.
- Mix the cornstarch and cold water, then pour over the hot jam. Stir for 1 minute, until thickens. Let it cool completely.
White chocolate raspberry ganache
- In a saucepan heat the whipping cream and 2 tablespoons (30g) raspberry puree. Just heat until hot but don't boil.
- Pour the hot mixture over the white chocolate, add the pink food coloring, and mix until smooth. Cover the ganache with plastic wrap. Place it in the fridge for 6 to 10 hours or overnight.
- Preheat the oven to 340F (170C). Line two baking sheets with parchment paper.
- In a heatproof bowl, melt the chocolate with the oil, over a bain-marie.
- In a large bowl, mix together the egg with both sugars. Add the buttermilk and vanilla, and mix to combine.
- Add the melted chocolate and mix until incorporated.
- Sift together the ﬂour, cocoa powder, baking soda, and salt in a bowl.
- Add half of the ﬂour mixture and half of the hot coffee to the batter and mix until incorporated. Scrape down the sides of the bowl. Add the remaining ﬂour mixture and the remaining half of the coffee and mix until completely combined.
- Take a piping bag with a round ½ inch (1cm) tip and fill it with the cookie batter and pipe onto the baking sheets V-shaped cookies, they should be around 2-3 inches (7-8 cm) in diameter. Try to make them similar, so you can pair them later.
- Bake one sheet at a time for 10 minutes each. Let them cool in the pan.
Assemble the whoopie pies
- Take the ganache out of the fridge and with a hand mixer, lightly beat it until fluffy. Fill a piping bag with it.
- Match the cookies up by size and with a silicon brush apply the remaining raspberry jam over the cookies, in a thin layer.
- Pipe the ganache filling onto the bottom cookie of each pair. Then sandwich them together.
- Melt the semisweet chocolate over a bain-marie. Fill a piping bag with a very small round tip.
- Drizzle the chocolate on half of the heart-shaped sandwiches then top with the freeze dried raspberries or sprinkles. Enjoy!